As you’ve probably guessed by now I love simple but tasty food and one meal that I’ve grown to appreciate is one of the nations favourites, good old spag bol.
Meatballs have been around for centuries with various ways of making them.
An ancient Roman cookbook Apicus included many meatball-type recipes.
Early recipes included in some of the earliest known Arabic cookbooks generally feature seasoned lamb rolled into orange-sized balls and glazed with egg yolk and sometimes saffron
This recipe though isn’t really about the meatballs it’s more about the sauce that accompanies it.
We all know a good sauce takes time but with a few clever hacks you can actually pack in so much flavour and save time.
1 tin of plum or chopped tomatoes
Vegetable stock pot
6 cloves of garlic (hey don’t judge me. I like garlic)
1 red chili pepper (optional)
1 packet of chopped butternut squash and sweet potato
Glass of prosecco or red wine (optional)
Whether you choose to buy readymade meatballs or make them yourself doesn’t really matter but if you are using meatballs at all, brown them in pan with a little olive oil.
Once brown remove from pan add a little knob of butter to same pan and put your chopped celery, onions and garlic and sweat until soft .
Add your chopped butternut squash and sweet potatoe, carrot, mushrooms and all your herbs.
Tinned tomatoes, wine, and vegetable stock pot are next. Leave on a medium heat to bubble away until potatoes and butternut squash are soft.
** Helpful hint
When your veg has been bubbling away for some time don’t be afraid to taste the sauce. Do you need more seasoning? Is the sauce a little sharp? Don’t be afraid to add that extra something that’s needed. **
Once everything is cooked, it’s time to whizz everything up. I love a slightly grainy sauce to go with my spaghetti but some like it smoother.
Once smooth, pop your sausage back in the pan with your meatballs and add a tablespoon of crème fraîche.
Once your pasta is cooked, add your pasta to the sauce so it can be fully coated. I always add a little of the water that I cooked the pasta in to the sauce just to loosen it .
All that’s left to do is to plate up.
Celery leaves are optional.